Mexican Rice: Gluten-free, Dairy-free, Nut-free

January 1, 2014

Unlike my First-try Friday posts, this recipe was tweaked until I got something I liked. We eat a lot of rice, and I wanted to pair it with something other than chicken. But the recipes I usually see call for stew meat or meatballs, which I don’t always have on hand. So, I grabbed some ground beef and set out to create a Mexican-y dish. The Method Brown ground beef. Add all the other ingredients except rice and bring to a boil. Add rice. Cover and let simmer for 20 minutes, or until liquid is absorbed and rice is tender.

Mexican Rice

Gluten-free, Dairy-free, Nut-free

1/2 pound ground beef

1 14 oz can beef broth

1 cup corn (or 1 can, drained)

1 8 oz can tomato sauce

1/4 cup salsa

1/4 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cups uncooked white rice

Brown ground beef in a large skillet. Add all the rest of the ingredients, except for the rice. Bring to a boil. Add rice. Cover, and let simmer for 20 minutes. Makes about 4 servings.